Home Food Leftover Turkey Enchiladas Skillet – Skinnytaste

Leftover Turkey Enchiladas Skillet – Skinnytaste

Leftover Turkey Enchiladas Skillet – Skinnytaste


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This Leftover Turkey Enchiladas recipe is a one-pan skillet meal! An excellent tasty manner to make use of up leftover turkey (or rooster) and greens!

Leftover Turkey Pumpkin Enchilada Skillet

Leftover Turkey Enchiladas Skillet

You guys understand how a lot I really like enchiladas, so I’m excited to share this Leftover Turkey and Pumpkin Enchilada Skillet recipe! For those who prefer to spice issues up within the kitchen, don’t miss this dish that makes use of leftover Thanksgiving turkey and roasted greens. I examined the enchiladas with roasted butternut squash, which was fantastic, however leftover roasted Brussels sprouts or recent spinach or kale would even be nice. The selfmade pumpkin enchilada sauce is spicy and scrumptious, made with canned tomatoes and pumpkin, plus some chipotle peppers for smoky warmth. Extra of my favourite enchilada recipes are my Hen Enchiladas or these Sluggish Cooker Hen Enchiladas. And for extra leftover concepts see my Thanksgiving Leftover Recipes.

Pumpkin Enchilada Ingredients

Turkey Enchilada Substances

  • Pumpkin Enchilada Sauce: Canned pumpkin puree, rooster broth, canned chopped or diced tomatoes, chipotle chilis in adobo sauce, chili powder, garlic, kosher salt, black pepper
  • Onion: Slice half of a giant yellow or crimson onion.
  • Kosher Salt to season
  • Greens: Use any leftover Thanksgiving veggies, like roasted butternut squash or Brussels sprouts or in case you don’t have leftovers use recent, hardy greens, like spinach or kale.
  • Turkey: You’ll want 4 cups of leftover shredded turkey or rooster breast.
  • Corn Tortillas reduce into bite-size strips
  • Cheese: Three ounces of Mexican cheese mix, Monterey Jack, or mozzarella
  • Garnishes: Bitter cream, jalapeños, cilantro

Methods to Make Turkey Enchiladas

  1. Mix the Pumpkin Enchilada Sauce components in a blender till clean.
  2. Sauté the onion with a pinch of salt, stirring often, till translucent. Add the greens and prepare dinner till heated by means of.
  3. Add the turkey and corn tortillas and stir within the enchilada sauce. Deliver it to a simmer, stirring often, and prepare dinner for 5 minutes.
  4. Cheese: Take away the skillet from the warmth and sprinkle evenly with cheese.
  5. Broil the skillet till the cheese melts. Let cool, and prime along with your desired garnishes.
Leftover Turkey Enchiladas Skillet


  • Vegetarian Pumpkin Enchilada Skillet: Omit the turkey and add extra greens.
  • Turkey: Swap leftover turkey or rooster with rotisserie rooster.
  • Floor Turkey Skillet: For those who don’t have leftover turkey, brown floor turkey within the skillet with the onion.
  • Beans: Add one cup of canned black beans.
  • Avocado: High your enchiladas with recent avocado.

What to Serve with Turkey Enchilada Skillet

This wholesome turkey enchilada skillet doesn’t really want a facet because it’s a whole meal in a single, however in case you’re feeding additional individuals and need to stretch it, listed below are some concepts:


Leftover turkey will last as long as 4 days refrigerated. So, relying on how previous your turkey is, this skillet will preserve for 2 to 3 days. If you wish to make this recipe and gained’t have time to earlier than your Thanksgiving turkey goes unhealthy, freeze it on Thanksgiving or the day after, and make this dish after the vacations. You may as well freeze the cooked enchilada skillet for as much as three months.

Leftover Turkey Enchiladas Skillet

Extra Leftover Turkey Recipes You’ll Love

Prep: 10 minutes

Cook dinner: 20 minutes

cooling time: 5 minutes

Complete: 35 minutes

Yield: 5 servings

Serving Dimension: 1 1/2 cups

Pumpkin Enchilada Sauce (Makes 4 1/4 cups)


  • 1/2 teaspoon extra-virgin olive oil
  • 1/2 massive onion, sliced (yellow and crimson would work)
  • Kosher salt
  • 1 1/2 cups leftover vegetable sides, similar to roasted butternut squash or Brussels sprouts, reduce into bite-size items, or 1 bunch of hardy greens, similar to spinach or kale, roughly chopped
  • 4 cups (15 ounces) shredded leftover turkey breast or rooster breast
  • 4 6-inch corn tortillas, reduce into bite-size strips
  • 3 ounces shredded cheese, similar to Mexican cheese mix, Monterey Jack, or mozzarella

Garnishes (select one or many!)

  • Transfer a rack about six inches blow the broiler and warmth to excessive.

  • Make the sauce: In a blender, mix the pumpkin, tomatoes, rooster broth, chipotles, chili powder, garlic, and salt and season with pepper. Mix till clean.

  • Assemble: In a big black iron skillet or ovenproof skillet over medium, warmth the oil till shimmering. Add the onion and pinch of salt prepare dinner, stirring often, simply till translucent, 3 to five minutes.

  • Add the roasted greens or chopped greens and prepare dinner, stirring typically, till heated by means of or wilted (for the greens), 2 to three minutes.

  • Add the turkey and the chopped tortillas then pour in all the enchilada sauce and stir to ensure the whole lot is coated within the sauce.

  • Deliver to a simmer and prepare dinner, stirring often, for five minutes to warmth by means of. Take away from the warmth and sprinkle the cheese evenly excessive.

  • Switch the skillet to the rack near the broiler and broil till the cheese is melted and beginning to brown in spots, 1 to 2 minutes. Let cool for five minutes.

  • High with bitter cream, sliced recent jalapeno, and recent cilantro.

Final Step:

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Serving: 1 1/2 cups, Energy: 315 kcal, Carbohydrates: 27 g, Protein: 33.5 g, Fats: 9 g, Saturated Fats: 4 g, Ldl cholesterol: 74.5 mg, Sodium: 572.5 mg, Fiber: 7 g, Sugar: 8 g


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